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Cupcakes with frosting and sprinkles

Cupcakes with frosting and sprinkles is a cakes recipe made with Vanilla Extract, Baking Powder, and Vanilla Extract Or Other Flavouring. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 3 tsp
• 2 tsp

Method (preview)

1. 1

   For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases.

2. 2

   Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla.

3. 3

   Beat well until smooth, then whisk in the eggs followed by the milk and cream.

4. 4

   Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch.

5. 5

   Remove the cupcakes from the oven and set aside to cool.

6. 6

   Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.

7. 7

   In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain.

8. 8

   Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.)